We’re back to soups, chestnut this time. I know it sounds a little odd, but hear me out. It is cold outside. It is the time of year where you start finding street venders selling these little gems roasted on every corner. Soups are good for you, they warm the soul. Chestnuts are sweet in a comforting way. Yeah, I’m clearly all about comfort eating.
I know our soup images seem repetitious, I can’t find a way around that at the moment. Maybe we’ll do something crazy like photography it in a mug.
Then again, that would just be silly. So I’ve just been reminded by my dearest little Julia who looks like an elf, that I do like pictures of soup in mugs. The reason she knows this, is being a food photographer herself, she showed me her portfolio & her images of soup in mugs & I was thrilled… I forgot. I’m going to copy her now. They say that imitation is the sincerest form of flattery.
Enjoy the soup. The sweet, hearty, chestnut soup.
Ingredients: serves 4 to 5
– 600g chestnuts
– 1 onion, roughly chopped
– 1 small leek, roughly chopped
– 1 celery stalk, roughly chopped
– 2 carrots, roughly chopped
– 1 tbs butter
– 2 tbs olive oil
– 6 cups chicken stock
– 1/2 cup apple juice
– 1 handful fresh parsley
– 5 sprigs fresh thyme
– 1 tsp nutmeg
– 2 bay leaves
– 1 shot brandy
– 1/2 cup cream
1. make a slit through the hard skin of each of the chestnuts, ensuring to not cut into the flesh.
2. boil the chestnuts in a pot until tender, approx. 30-40 minutes. Remove & allow to cool
before cleaning the skin from the flesh. Make sure to remove the fuzzy layer of skin too.
3. using cooking string, tie the parsley, thyme & bay leaves together. Set aside. This is called a bouquet garni.
4. in a large pot, add the butter, oil & vegetables & cook for 10 minutes on medium heat. Stir occasionally.
5. add the bouquet garni & nutmeg to the pot & raise the temperature to high. Cook for a further 2 to 3 minutes & then add the brandy. Cook for an additional minute before adding the apple juice, stock & chestnuts.
6. once it starts to boil, reduce the temperature to low so that it begins to simmer & cook covered for another 15 to 20 minutes.
7. remove from the heat & allow to cool before blending, make sure to take out the bouquet garni first. Blend in small batches & then transfer to a new pot.
8. return the pot to low heat & mix in the cream. Season with salt & pepper.
9. serve hot.
…for more recipes from us, check out our archives.